My F&W
quick save (...)
Arugula and Chanterelle Salad with Vacherin Croutons
© Beatriz Da Costa

Arugula and Chanterelle Salad with Vacherin Croutons

  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Vacherin is a rich, runny cheese. If it is unavailable, Edel de Cléron, Brie or Camembert can be used instead.

vinaigrette

  1. 1 tablespoon red wine vinegar
  2. 1 tablespoon raspberry vinegar
  3. 1 teaspoon minced shallot
  4. 1/4 teaspoon sugar
  5. 3 tablespoons canola oil
  6. 1 tablespoon hazelnut oil
  7. 1 teaspoon thyme leaves
  8. 1 teaspoon minced chives
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon freshly ground pepper

salad

  1. 6 baguette slices cut on the diagonal about 1/3 inch thick
  2. 1 1/2 tablespoons olive oil
  3. 1/4 cup hazelnuts
  4. 1 pound haricots verts
  5. 1 tablespoon unsalted butter
  6. 1 pound small chanterelle mushrooms, stems trimmed
  7. Salt and freshly ground pepper
  8. 1 tablespoon minced shallots
  9. 1 small garlic clove, minced
  10. 1/2 tablespoon chopped parsley
  11. 1/2 tablespoon thyme leaves
  12. 6 ounces Vacherin cheese without the rind
  13. 6 cups (packed) arugula leaves
  1. In a bowl, whisk the vinegars with the shallot and sugar; whisk in the remaining ingredients.
  2. Preheat the oven to 350°. Brush the baguette slices with the olive oil and arrange on a baking sheet. Bake the croutons for about 10 minutes, or until lightly toasted.
  3. In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes. Transfer the nuts to a kitchen towel and rub well to remove the skins. Coarsely chop the nuts.
  4. In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.
  5. In a large skillet, melt the butter over moderately high heat. Add the chanterelles and reduce the heat to moderately low. Cook slowly, allowing any exuded juices to evaporate, about 4 minutes. Increase the heat to high, season the mushrooms with salt and pepper and cook until lightly browned, about 3 minutes. Add the shallots, garlic, parsley and thyme leaves and cook, stirring, until fragrant, about 1 minute.
  6. Spread the croutons with the Vacherin. In a large bowl, toss the arugula and haricots verts with the vinaigrette. Mound the salad on plates. Spoon the mushrooms on top and garnish with the hazelnuts. Set a crouton beside each salad, sprinkle pepper over all and serve.
Make Ahead The salad can be prepared early in the day through Step 4. Reheat the croutons before proceeding.

Suggested Pairing

A dynamic Riesling is able to bridge the gap between the earthy chanterelles and the creamy Vacherin.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

()

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.